Minted Salmon Tartare with Avocado & Hazelnuts

Cook Time 15 minutes

Servings 2

Ingredients

You need two PVC rings of about 10 cm in diameter

100g fresh skinless and boneless salmon fillet

¼ large avocado, diced

8 roasted hazelnuts, cut into small pieces

2 finely sliced mint leaves

½ shallot, very finely chopped

2-3 drops Tabasco sauce

½ lemon, juiced

1 tsp finely grated lemon zest

1 tbsp extra virgin olive oil

Pinch of salt

1½ tbsp salmon roe

1 tbsp of finely cut chives

3 tbsp crème fraîche, whipped

Method

Cut the salmon into 5 mm slices, then into 5 mm sticks, then 5 mm cubes.

In a bowl, gently combine the salmon, avocado, hazelnuts, finely sliced mint, shallot, tabasco sauce, lemon juice and zest, salt and olive oil.

Place the PVC rings on two plates.

Spoon the salmon mix into each ring.

Spread about 2 tsp of salmon roe on the plate around the edge of each ring, then spread a little crème fraîche on top of the salmon.

Garnish the top with the remaining salmon roe and sprinkle with the chives.

Carefully lift the PVC rings and serve with toast or bread.